Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan.
Posted in fish (魚料理), home cooking/recipes on Oct 20th, 2008
Nizakana: Flounder Simmered with Shishito (カレイの煮付け)
Nizakana can be made with any kind of fish and is well suited for smaller fish that can be simmered whole. Flounder with eggs, komochi, is a favorite in Japan. The mild-mannered Japanese shishito peppers adds color, nutrition and a contrast of flavors.
Posted in fish (魚料理), home cooking/recipes, noddles (麺類), udon, veg on Feb 17th, 2008
homecooking: Chicken Tsukune Nikomi Udon, Hobo Nizakana and Nanohana (鶏つくね煮込みほうとううどん、ほうぼう煮魚、花菜)
Chicken Tsukune Nikomi Udon: Udon, Japanese-style chicken meatballs and vegetables simmered in chicken stock-miso soup
Hobo Nizakana: Red Gurnard Simmered in Sweet Shoyu-sake Broth
Nanohana: Lightly Steamed Rape Blossoms with Sesame Sauce
This is a wonderful, late winter dinner that starts with a rich, bone warming hearty soup. [...]
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Kyoto Foodie: Where and what to eat in Kyoto
Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan.
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